The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Venison & Kidney Bean Chilli Con Carne
British venison stars in this warming chilli con carne. Spiced with smoked paprika and simmered with kidney beans in a rich tomato sauce. Serve up with broccoli, fibre-filled brown rice and a sprinkling of coriander for freshness.
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 2 tsp smoked paprika
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 2 tbsp tomato purée
- 240g Tenderstem broccoli
- 400g British venison mince
- 460g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 3 garlic clove
- 1 pepper
- 2 tbsp chilli con carne spice (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 1 handful of fresh coriander
- 200g brown rice (brown rice (100%))
- 1 onion
Nutritional Information
Calories: 562
Protein: 39g
Carbs: 69g
Fat: 13g
Venison & Kidney Bean Chilli Con Carne
British venison stars in this warming chilli con carne. Spiced with smoked paprika and simmered with kidney beans in a rich tomato sauce. Serve up with broccoli, fibre-filled brown rice and a sprinkling of coriander for freshness.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely dice the onion. Dice the pepper into 2cm squares. Finely chop or crush the garlic. Heat a large frying pan with 1 tbsp oil on medium-high heat. Once the pan is hot, add the venison mince and season with sea salt and black pepper. Cook for 3-4 mins, breaking the mince up with a wooden spoon, until beginning to brown.
- Drain and rinse the beans. Add the onion, pepper and garlic to the venison mince and cook for a further 3-4 mins, until the onion begins to soften. Add the paprika, chilli con carne spice mix and the tomato puree. Cook for 1 min, then add the chopped tomatoes, kidney beans and 100ml of water. Crumble in the stock cube, mix well and simmer for 5-7 mins, until the veg is soft and the sauce has thickened.
- Bring a medium saucepan filled with salted hot water to a boil. Trim the broccoli, add to the pan and boil for 3-4 mins, until cooked, then drain. Meanwhile, roughly chop the coriander.
- Serve the venison chilli alongside the brown rice and broccoli. Scatter over the chopped coriander.
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